Thin French Custard

Name: Thin French Custard
Ingredients: 2 tablespoons butter or margarine; 2 tablespoons flour or one of cornstarch; 4 cups milk; 1/2 cup sugar; 5 teaspoon salt; 4 yolks or 2 whole eggs slightly beaten; 1 teaspoon vanilla; a dash of cinnamon or nutmeg, if desired

From Foods, their selection and preparation, 1935

Butter or margarine may be added to enhance richness.

Presented as published in 1935. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

1329Calories

59 gProtein

159 gCarbs

73 gFat

Full nutrition (34 nutrients)

Calories1329 kcal

Protein59 g

Carbohydrates159 g

Fiber0 g

Sugars149 g

Total Fat73 g

Saturated Fat24 g

Monounsaturated Fat14 g

Polyunsaturated Fat4.9 g

Omega-30.2 g

Cholesterol924 mg

Sodium12325 mg

Potassium1776 mg

Calcium1326 mg

Iron4.5 mg

Magnesium146 mg

Phosphorus1403 mg

Zinc6.9 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D13 mcg

Vitamin C0 mg

Vitamin A632 mcg

Vitamin E2.6 mg

Vitamin K0.6 mcg

Vitamin B60.9 mg

Vitamin B127 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)2.3 mg

Niacin (B3)2.2 mg

Folate119 mcg

Choline762 mg

Caffeine0 mg

Water1020 g

As published

This recipe was extracted from Foods, their selection and preparation (1935) by Louise Stanley, page 104. The excerpt below is the record exactly as published.

thin French custard: 2 tablespoons butter or margarine, 2 tablespoons flour or one of cornstarch, 4 cups milk, \ cup sugar, 5 tea¬ spoon salt, 4 yolks or 2 whole eggs slightly beaten, 1 teaspoon vanilla, and a dash of cinnamon or nutmeg, if desired

Cook this with the app: pantry check, scaling, and the assistant.